Shrimp Street Corn Enchiladas

Name: Shrimp Street Corn Enchiladas
Cook time: 30 min
Total time: 30 min
Yield: 4-5
Cuisine: Mexican
Ingredients: 1 lb. red Argentine shrimp, defrosted if frozen, cut in half; 1 (14 oz.) bag of Trader Joe’s frozen fire roasted peppers &amp; onions; about 1/2 a (14 oz.) bag of Trader Joe’s frozen Mexican style street corn; 6 tortillas, get ones that hold up well, I suggest flour tortillas; 1 tsp cumin; 1 &amp; 1/2 cup shredded pepper jack, or more/less to taste; 1 &amp; 1/3 cup red enchilada sauce; salt &amp; pepper; 2 tbsp olive oil, divided; Optional toppings: sliced green onion, sliced avocado, sour cream

Rated 3.2 stars by 42 users

Servings

4-5

Cook Time

30 minutes

Mexican cuisine is one of Pat's favorites in the world and is excited to share this delicious Shrimp Street Corn Enchilada recipe with you! These are as easy to make as they are to eat! Pat hopes you give this a try and enjoy!

Author:

Mandi Hickman

Ingredients

1 lb. red Argentine shrimp, defrosted if frozen, cut in half
1 (14 oz.) bag of Trader Joe’s frozen fire roasted peppers & onions
about 1/2 a (14 oz.) bag of Trader Joe’s frozen Mexican style street corn
6 tortillas, get ones that hold up well, I suggest flour tortillas
1 tsp cumin
1 & 1/2 cup shredded pepper jack, or more/less to taste
1 & 1/3 cup red enchilada sauce
salt & pepper
2 tbsp olive oil, divided
Optional toppings: sliced green onion, sliced avocado, sour cream

Directions

Preheat the oven to 400° F and spray a rectangular baking dish with non-stick cooking spray and set aside
Pat dry your shrimp and season both sides with cumin, salt and pepper
Heat a large skillet over medium heat and add 1 tbsp oil and shrimp in a single layer
Let shrimp cook for about 2 minutes per side or until they’re cooked through. Set aside. Wipe skillet clean and add another tbsp olive oil to the skillet over medium heat
Add about 1/2 the bag of frozen style Mexican street corn to the skillet. Let the street corn cook for about 4-5 minutes or until almost melted, stirring around occasionally
Next add the fire roasted peppers and onions to the skillet. Cook for another 2-3 minutes or until the peppers and onions are softened and no longer frozen
Remove from heat
Evenly distribute the Mexican style corn, peppers/onions and shrimp in each tortilla one by one. Use a slotted spoon to get rid of some of the liquid, this helps the tortillas hold up better. You don’t want them to be too heavy
Roll up each stuffed tortilla place it in the prepared baking dish with the fold facing down
Pour enchilada sauce over everything then top with pepper jack
Bake for 18-20 minutes
Top with optional toppings and enjoy!

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3 comments

I subbed the shrimp with TJs Just Chicken (fridge aisle). I used about 2/3 of container and minced the chicken strips smaller for the enchiladas. I’ve made this several times. My family likes it more than the shrimp option.

Jenn on September 13, 2021
Hey Leslie, I know I’m not the recipe creator or the one who posted the recipe, but IMO, I’d use the same amount of chicken (1lb) breast, and pan sautee them, then shred with a fork then continue with the same process.

Valery on August 10, 2020
Have you subbed the shrimp for chicken? If so, what would your measurement/process be?

Leslie on June 09, 2020

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Shrimp Street Corn Enchiladas